Raspberry cake made to look like red bubbles encased in a cube by Dinara Kasko. Image: Dinara Kasko.

Ms. Yee, who oversees pastry for all the restaurants in the Resurgens Hospitality Group, used to be an architect, and she designs desserts the way she once did building interiors: meticulously sketching every element, testing many prototypes. And these days she has plenty of company: Many of the country’s top pastry chefs have practiced or studied architecture.
— New York Times

As we have shown in Archinect's ongoing series Working Out of the Box, architects have a background and skillset that can be applied in many ways outside of traditional architecture practice. For example, these prominent pastry chefs all started off as architects and switched to designing cakes instead. Each chef has translated the intent of an architect into food design in unique ways, from 3D printed cake molds to creating pastries from sketches and blueprints.